Panna cotta...it really is as simple as heating milk, cream and sugar in a saucepan and leaving in the fridge for at least 3hrs. You will need to set it with vege-gel if you are vegetarian. Look on the packet to see how much sets what volume of liquid and use a bit less than stated to achieve a nice wibbly panna cotta

I sometimes do a tropical one set on canned coconut milk, mango, lime and a passionfruit coulis. You can turn them out of the mould by placing in boiling water for 5 secs or set it into a individual glass dish and layer with fruit and berries of your choice

I make a thing with plums stewed with a bit of honey, and a crumble topping. You could serve it with or without cream or icecream.

To make the crumble topping, you make a sort of flap jack mix, with some mixed spice in, but spread it much thinner in the tin than for normal flapjack. When it is cooked, bash it up a bit to make it into crumble topping. This bit can be done in advance, and stored in an airtight container, once it is cooled to room temperature. (If you put it in a sealed container too early, it will become soggy, not crunchy.)

It is best served warm, but you could just cut up the plums in advance, and leave them in the pot, and just pop the gas under them while you are eating the main course. They should be cooked in time for pudding, and it's very quick and easy to dish up. You just spoon a few plum halves into each bowl, and scatter some topping mix on them.

If serving with icecream, make enough scoops in the morning, and pop them in the freezer, in a bowl you can serve them in. Everyone can help themselves - saves you faffing about with it - and the bowl should help keep them cold for as long as needed.

Chocolate mousse doesn't need to be unhealthy - I make one with just 200g dark chocolate and 8 eggs - nowt wrong with that and a sprinkling of raspberries. (Unless you eat it all yourself, which I grant you is nutritionally questionable)

I've made Nigellas lemon curd meringue roulade a few times and its never failed. It's a great way to use the whole of the egg up rather than recipes which just use whites, leaving you with a surplus of yolks to use up for something else.

You can use frozen summer fruits to maker it a bit less expensive, and any large firm apple will do - just cut the slices slightly thicker. Have also done iy with just apples & raspberries which was lovely.

It's in the book as a breakfast with low fat Greek yoghurt, but I accidentally discovered that it is yummy warm with vanilla ice cream.